Pasta Primavera

Recipe courtesy Good Housekeeping, 2012
Show: Drop 5 Lbs with Good Housekeeping Episode: Say Yes to Pasta
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 12 ounces whole wheat- or Jerusalem artichoke-flour spaghetti
  • 1 tablespoon olive oil
  • 1 medium (6- to 8-ounce) onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 pint grape tomatoes
  • 12 ounces asparagus, trimmed and cut into 2-inch pieces
  • 1 medium zucchini, cut into half-moons
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Directions

Heat 6-quart saucepot of water to boiling on high. Cook pasta as label directs.

Meanwhile, in 12-inch skillet, heat oil on medium. Add onion and garlic; cook 2 to 3 minutes or until golden, stirring occasionally. Add grape tomatoes; cook 5 minutes or until beginning to soften. Add asparagus, zucchini, water, and 1/4 teaspoon salt. Cover and cook 5 to 7 minutes or until tomatoes begin to burst. Stir in beans and carrot; cook 2 to 3 minutes or until beans are heated through.

Reserve 1/2 cup pasta cooking water. Drain pasta; return to saucepot and add vegetable mixture, Parmesan, lemon juice, reserved cooking water, and 1/4 teaspoon salt; toss until combined. Divide among serving bowls; garnish with basil.

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